Assam in particular and north-eastern states in general is home to many local varieties of fishes, mainly due to its abundance in rivers, lakes and ponds. As a result, many ethnic recipes of fish are to be found here (Read another lip smacking recipe: Fish cooked in banana leaf – Assamese Style)
Smoking is a very popular method of cooking, and side dishes prepared out of smoking fishes finds a predominant place in the cuisines of north east India. Farmtorasoi delves into one such traditional dish from Assam.
Mashed Smoked Fish - Pura Mas Pitika (Assamese Style)
- 3-4 Bhangan Fish You can also take any small variety of fish like goroi (snake head fish)
- 1 tbsp Mustard Oil
- 3-4 Green Chillies
- 2 medium size Onions
- 1/2 cup Chopped Corinader Leaves
- Salt To taste
- Clean and wash the fishes.
- Take a thin pointed stick (skewer) and pierce the fishes in such a way that it can be easily manouvered in the fire to ensure fish is baked evenly.
- Now, place the skewers on fire. You can use charcoal, over or tandoor. Roll the skewers occasionally.
- When the fishes are cooked, take them out of the skewers.
- Clean the dust from the fishes and mash them carefully. Remove the bones.
- Roast 4-5 green chillies on fire.
- Add the roasted chillies, finely chopped onions, chopped coriander leaves, mustard oil and salt. Mix all the ingredients together.Your recipe is ready.